• In the bowl of a stand mixer, cream 1 cup unsalted butter and 1 cup sugar until pale and fluffy. Add 1 egg, 1 teaspoon vanilla extract and 2 tablespoons strong brewed peppermint tea; beat until well combined.
• Meanwhile, sift together 3 cups all-purpose flour and ½ teaspoon salt together in a medium bowl. With the mixer on low speed, add flour mixture until it just comes together. Do not overmix.
• Scoop dough out onto a large sheet of plastic wrap and shape into a disc. {You may want to make 2 discs to make it more manageable.}
• Fold plastic wrap over the dough and, using a rolling pin, flatten to about ¼ inch thickness. Refrigerate for about 30 minutes or until chilled and a bit more firm.
• Preheat oven to 350 degrees. Remove dough from refrigerator. Using cookie cutters of your choice, cut out cookie shapes and place on a sheet pan, leaving at least 1 to 1 ½ inches between cookies. {For tea bag shaped cookies, use a tag-shaped cutter. You can also use a small, rectangular cutter and clip off 2 of the corners on an angle to create the tea bag shape. Use a straw to create a small hold for the string.}
• Bake for 10 to 12 minutes or until the bottom edges just start to turn golden. {Don’t let them get too brown!}

Make Icing + Decorate Cookies

• Mix together 1 cup powdered sugar and 1½ tbsp strong brewed peppermint tea until completely smooth, adding the liquid just a little bit a time until you reach a thick "dipping" consistency.
• Dip the end of each cooled cookie into the icing, scraping off the excess that drips off.
• Place on a parchment-lined baking pan and sprinkle with sanding sugar while the icing is still wet so that the sugar adheres to the icing. Allow to set and dry completely before removing.